Pumpkin-Citrus Bundt Cake Recipe

Pumpkin-Citrus Bundt Cake Recipe

I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.—Krista Frank, Rhododendron, Oregon

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, whisk the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake.Yield: 14 servings.

Originally published as Pumpkin-Citrus Bundt Cake in Country Woman
October/November 2011, p45

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, whisk the confectioners' sugar, orange peel and enough juice to achieve desired consistency. Drizzle over cake.Yield: 14 servings.

Originally published as Pumpkin-Citrus Bundt Cake in Country Woman
October/November 2011, p45